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Razorri Comodo Outdoor Gas Pizza Oven & Griller $169.99 + Free Shipping w/ Prime
$169.99
$199.99
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The oven temperature can say 800 degrees but the stone will be far less.
I kept wondering why the top of my pizzas would cook in mins but the bottom was still be doughy and undercooked.
Can the stone be replaced with a pizza steel? Or is the stone imbedded?
In my oven, the stone could be replaced; it can pop right off
12" is small. I think that's okay if you're only ever going to make pizzas for 2.. maybe 3 people. 4+ I would really consider purchasing a pizza oven that can do 16". Yes it's way more expensive, but if you're buying an outdoor pizza oven impulsively based on how cheap it is, realistically you're prob. not going to use it that much anyways, at least not enough to learn how to make an actually good pizza (it does take practice both for the dough as well as the oven). Yes, pizzas cook fast, but making them properly isn't as quick. That's the one thing I didn't consider when doing pizzas at home, is basically all my time is spent making pizzas while everyone else is eating. It helps to pump out a 16" pizza when you have more than 2 people because 16" can feed 2 with basically the exact same amount of work as a 12" takes.
Other thing I noticed is that the pizza stone is round. Not sure if it's exactly 12", but if it is, that basically means you'll be making smaller pizzas than 12". Also, when you launch and rotate pizzas, I imagine a pizza stone thats a circle and the size of the pizza would be a little PITA.
When launching your pizza, you'll probably be missing the stone, cheese sauce falling over the sides, etc..
650* is not hot enough for a really solid , consistent pizza. The problem won't just be reaching hot enough temps, but repeatability. i.e. If you want to make more than 1 pizza back to back. Pizza stone loses heat after each pizza, so you may either have to wait awhile for it to get back to temp, or just cook floppy pizzas that aren't that different from just using a pizza stone in a oven.
I also doubt it'll get much hotter. The problem with these steel ovens (Ooni's included), is they're not really insulated at all, which makes them a prisoner to ambient temps. Fine during the summer, but if its 60 or below (which it often is even in warmer climates since you're usually cooking pizzas for dinner at night) it'll struggle to heat, then hold temps.
All in all, I don't doubt that this can cook a decent pizza. I do see it being a PITA with that stone and the size. I just hate average pizza. I can buy those all day in my neighborhood for 9 bucks a pop, way cheaper than the cost of ingredients and my time to make one.
If you're interested enough to buy this pizza oven, I'd at least consider investing more for a single purpose, even larger pizza oven with proper heat movement (i.e. not a grill underneath). This looks like its effectively like an indoor oven with a pizza stone , which you can actually get pretty great results with.
Which pizza oven do you recommend?
Steel is better than stones ya'll. When your stone break, replace it with steel and you know the difference right away. But make sure you preheat long enough to get the steel hot.
This is a general warning to any of you folks. There are a lot of signs to me that this thing is junk.
They don't list on their website description what the max temp is for this oven, but they recommend setting the oven to 580 and advertise a 3 minute bake.
I think this oven is going to maybe get the first pizza out in that time, but every pizza after that is going to take longer and longer.
This ovens stone is only 0.6" thick. That's not terrible, but it isn't great. And the metal grates are going to slow the stones heat recovery time.
A good outdoor portable pizza oven is going to run a bit more than this oven here.
Most quality outdoor pizza ovens have the flame coming in from a side burner or if using a bottom burner will produce enough punch to kick flame up the side of the oven.
One thing to think about with this especially, is that this will not work for more than 1-2 people. This will do a 12" pizza max (it's stone is like 12.2"), if you're trying to feed 4 people you're overall probably going to be cooking at that oven for at least 20 minutes so your guests or family will be eating in a real staggered fashion and the first person will likely be done eating before the last person has their pizza on the oven.
A good outdoor oven should be able to push 900+, even if you don't plan at cooking pizzas that hot.
A good outdoor oven probably will run at least 400 and climb up from there.
I think it's a much better bang for your buck to get a 16" oven, you can feed more people with larger pies and you can always make a 12" in there if you like doing the smaller pies, but with a much more forgiving surface to launch your pizza and to move around the oven to adjust your bake if need be.
Don't fall for any devices claiming they can be your grill and your pizza oven, odds are it'll be half-asses at both and you just won't love anything that comes out of it like you might with a device that excels at its intended function.